Name: Fried-Zucchini Spaghetti
Yield: 4
Ingredients: 1 lb. zucchini -; 1/4 c. all-purpose flour -; Salt -; 1/2 c. extra-virgin olive oil -; 2 tbsp. extra-virgin olive oil -; 3/4 lb. spaghetti -; 1 c. shredded Parmigiano-Reggiano cheese -; 1/2 c. torn basil leaves -; Freshly ground pepper -; Lemon wedges -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Fried-Zucchini Spaghetti

1. 1 lb. zucchini -

2. 1/4 c. all-purpose flour -

3. Salt -

4. 1/2 c. extra-virgin olive oil -

5. 2 tbsp. extra-virgin olive oil -

6. 3/4 lb. spaghetti -

7. 1 c. shredded Parmigiano-Reggiano cheese -

8. 1/2 c. torn basil leaves -

9. Freshly ground pepper -

10. Lemon wedges -

How to cook deliciously - Fried-Zucchini Spaghetti

1. Stage

In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack, and season with salt. Repeat with the remaining oil and zucchini.

2. Stage

Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil, and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.